This low-carb chili is a crowd-pleasing meal that will have your family asking for seconds. Made with no beans but just the right amount of chili spices, ground meat, and veggies, it lacks nothing in flavor or texture.
Inspired by my famous paleo chili, this recipe tastes just like it but includes a few minor tweaks, so it’s a low-carb AND paleo option. Does it get any better?
Low Carb Chili Ingredients
To make this a low-carb dinner, I left out the beans. While they are healthy and full of fiber, they provide a significant amount of starch.
No worries, this chili still has “bulk” to it, thanks to the carrots, zucchini, and diced tomato. I also find the veggies do a terrific job of soaking up the seasonings and flavors.
Here’s the list of everything you’ll need for low-carb chili:
- ground beef: or ground turkey
- aromatics: chopped garlic, onion, and celery
- olive oil: you can swap for avocado or coconut oil
- veggies: diced carrots and zucchini add bulk
- spices: chili powder, cumin, oregano, salt, and cayenne pepper
- tomato sauce: also known as tomato purée
- diced tomatoes: adds more texture
- water: just enough to thin it out
How to Make Low Carb Chili
If you can dice, chop, and sauté, you can make chili. It’s an easy recipe that’s ready in less than 30 minutes if you make it on the stove-top.
Cook the beef
Brown the beef and garlic in a large Dutch oven over medium heat. Drain off excess fat, set aside.
Sauté the veggies
Add the oil, onions, celery, carrots, and seasonings to the pot and cook until the onions are translucent. Add the zucchini and cook for 2 minutes.
Combine and simmer
Add the cooked beef to the skillet along with the tomatoes and tomato sauce. Stir and bring to a boil, before reducing the heat to medium and simmering for 20 minutes.
Once the chili is thickened, remove from heat and serve.
Is this Chili Keto?
Each serving of this chili has 9 grams of net carbs, which makes it an option for those who follow a keto diet.
This recipe was major help while I did keto and practiced intermittent fasting, which seems to go hand in hand. It’s packed with protein and keeps you full for hours, so I found it a useful recipe for breaking fasts.
If you’ve ever considered trying intermittent fasting but don’t know where to start, check out the Intermittent Fasting Guide for Women. It’s a helpful resource that provides data and insight on the benefits of this lifestyle and how to best practice it as a woman.
It also offers a keto-inspired meal plan full of practical yet, nutritionally balance recipes you’ll look forward to eating.
Intermittent Fasting for Women
If you want to dive deeper, I’ve created a book with everything you need to know about intermittent fasting & a 1-week meal plan so you know exactly what to eat during your eating windows. Check out my Intermittent Fasting Guide here.
How Many Carbs are in This No Bean Chili Recipe
The total amount of carbohydrates in this no bean chili clocks in at 13 grams. However, if you subtract fiber, the net carb count is only 9 grams. Compared to 30 grams of carbs in most chili recipes, that’s a big difference.
Low Carb No Bean Chili in the Slow Cooker
Can you make this chili in the slow cooker? Absolutely, yes! You can start this recipe in the morning or early afternoon and let it do its thing. When dinner rolls around, the chili is ready to be served.
Here’s how to make this no bean chili in the slow cooker:
- In a large pan, brown the beef, garlic, and onion over medium meat, until the beef is cooked through.
- Transfer the meat mixture to a 6-quart slow cooker and add the rest of the ingredients.
- Cover and cook on high for 4 or 6 hours or low for 7 to 8 hours, until the chili is thickened.
Plan ahead and prep the chili the night before by browning the meat and aromatics, combine everything in the slow cooker dish, and refrigerate overnight. The next day, set it to cook, and you have an easy and healthy meal ready to go.
Low Carb Chili Toppings
Below are a few yummy toppings to serve with a bowl of this chili while keeping it low carb:
- sour cream
- shredded Cheddar cheese
- pickled jalapeños
- diced avocado
And for those of you who love the chili and biscuit combo, these Almond Flour Biscuits include only 5 grams of carbs each and are just as tasty as regular biscuits.Print
Low Carb Chili Recipe
This low-carb chili is a paleo-approved recipe packed with flavor from chili seasonings, ground meat, and veggies. It will have everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Dinner
- Method: Stovetop
- 1 ½ pounds ground beef
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) oil
- 1 ½ cups onion, diced, about 1 large onion
- ½ cup chopped celery, about 1 stalk
- 1 ½ cups carrots, peeled and diced, about 3 medium carrots
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 3 cups zucchinis, diced, about 2 medium zucchinis
- 15–ounce can tomato sauce
- 15–ounce can diced tomatoes
- 3 cups water
- In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.
- Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
- Add cooked beef, tomato sauce, diced tomatoes, and water into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Check on the amazing mixture every so often and stir. Serve immediately.
- Serving Size: 1 bowl
- Calories: 149
- Sugar: 4.7g
- Sodium: 352.6mg
- Fat: 5.5g
- Saturated Fat: 1.5g
- Trans Fat: 01.g
- Carbohydrates: 9.3g
- Fiber: 3.2g
- Protein: 16.6g
- Cholesterol: 40.7mg